Saturday, August 23, 2014

Blackberry and Rhubarb Jam

When I think about the last months of summer I think about the blackberries that grace our driveways and roadsides. The berries that bring so many cobblers and crumbs. We bake them in pies and muffins, and enjoy them fresh in our salads and smoothies. There are many health benefits too. They are also good for your heart, digestive and skeletal systems.

Shortly after receiving an email from a friend who's garden is the envy of all; and I mean shortly; like an hour later, I set out to make this jam. In her correspondence she talked about the combinations of jams she has been making like currants and rhubarb, peaches and raspberries, blackberries and rhubarb, and so on. Just so happens, a few days before I had purchased the last large stalk of rhubarb at the farm stand. I made a very small batch, a grand total of five jars. So glad I did, the flavor combination of the blackberry and rhubarb is a match made in heaven. Thanks for the inspiration Sandra!

Grab your garden basket and head out to the blackberry patch. Soon they will all be gone!

Clean berries by soaking them 5 - 10 mins in cold water, rinse gently. Mash with potato masher until there is enough for 2 1/2 cups. ( I remove some of the mashed berries at this time and put through a sieve so I don't have as many seeds.) Then add berries, rhubarb, sugar and lemon in large heavy pot. Bring to a rolling boil, skimming off foam as needed. Turn down just a little and let cook about 10 minutes. Remove from heat, add pectin and stir for 5 minutes.

Now your ready to pour into clean sterilized jars. Leave about 1/2 to 1 inch room at the top. Seal tightly, then boil 10 more minutes in a hot water bath. Remove and set on counter. Tops should make a popping noise when sealed correctly, which does not always happen right away.

Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

I adore blackberry jam...and love the idea to combine it with rhubarb. I've never actually made and jarred my own jam, but I've always wanted to give it a try. Maybe this year will be the year! And I agree- these would make a great hostess gift.

Well, I am so impressed and honored. It is so much fun canning and freezing from the garden. You made my day when you mentioned my garden! I'm a suburbanite who's taken to gardening with lightning speed. So glad you took me up on using rhubarb... BTW, you still have time to plant rhubarb in your garden before autumn sets in! Great job, Cheri!!!!

I am no jam expert but this is a very unusual one that I'd love to try. Your friend sounds very adventurous and this jam looks packed with flavor. What a treat it would be slathered over a nice, crunchy English muffin!

Hi Cheri–the jam looks so good! Also, just wanted to make sure you got my email about being the Just Mayo giveaway winner–you can send me your mailing info by replying to that, or via my blog contact page. Thanks and congratulations! :)